The Dudley book of cookery and household recipes

Half a pound of ground sweet almonds, two or three bitter almonds also gi’ound. Place in a basin the rinds of two oranges, finely grated, also the juice of the oranges, three-quarters of a pound of fine castor sugar, the yolks of sixteen fresh eggs. Stir all together until it becomes like a creamy sponge. Whisk the whites of ten eggs very stiff, and dredge the same into the mixture slowly and lightly with six ounces of potato flour. Bake very much like a sponge cake in a deep cake tin. Turn out on to a pastry wire, whilst hot, so as to mark the cake with the impression of the wire. Serve with compote of fruit for lunch. 217 THE DUDLEY RECIPES GATEAU A L’ECOSSAISE QIIX ounces of flour, four ounces of butter, two ^ ounces of sugar, half an ounce of ground almonds, the yolk of one egg. Place these ingredients on the pastry slab, work together as for shortbread. Roll out thin and cut with a plain cutter, then bake in a slow oven. When the cakes are cold lay them one upon the other, with a layer of some kind of preserve between each. Fill up the centre with whipped cream. $ CHOCOLATE CAKE Half a pound of fresh butter beaten to seven eggs, yolks and whites beaten separately, four ounces of flour, three ounces of pounded almonds, half a pound of chocolate Menier (grated and heated in the oven), one teaspoonful of salvolatile, added the last thing. This cake must be baked in a slow oven for an hour and a half or two hours at most. ANOTHER RECIPE FOR CHOCOLATE CAKE Italian A HALF-POUND of chocolate, six ounces of castor sugar, half a pound of butter, three ounces of potato flour, and three ounces of best flour, six 218 CAKES, BISCUITS, SCONES, ETC, whites and seven yolks of eggs. Beat butter and sugar together, add yolks, melt chocolate, add with flour alternately, whip whites of eggs, add these last. Bake in a moderate oven. This quantity makes four small cakes. For Icing, — Half a pound of loaf sugar boiled to a syrup, half a pound of chocolate, melt and add to the syrup, to be poured over the cakes when they are cold. ¥ GATEAU DE NANTES /^NE and a half pound of flour, three-quarters pound of sugar, 300 grammes butter (equals three-quarters of a pound). Flavour — orange flower water. Roll on the paste, cut with a nipping tool, fluted, and put it on buttered baking sheets. Bake in a hot oven to a golden colour. In the middle put chopped almond, sugared. ¥ PLUM CAKE FOR LUNCHEON OR TEA rpiO one pound of flour, rub in half a pound of butter, six ounces of sugar, one pound of mixed fruit, a good spoonful of baking powder, and from half to three- 219 THE DUDLEV RECIPES quarters of a pint of new milk, and four eggs well beaten. Bake in a moderate oven from one hour to one hour and a half. RICH PLUM CAKE WITH ALMOND PASTE A Birthday Cake ONE and a quarter pound of butter, one and a quarter pound of sugar, one and a half pound of flour, one and a half pound of currants, one and a half of raisins (stoned and chopped), one and a half of sultanas, one pound of dried cherries, twelve eggs (or fourteen if they are small), one large wineglassful of brandy. Cream the butter and sugar, add the eggs a few at a time, then the fruit and flour. It will take about two and a half to three and a half hours to bake in a moderate oven. Almond Icing for the Cake